Sometimes I feel the need to shake up breakfast now and then. The easiest way for me to accomplish that is to make muffins. They are easy to make and portable, always a bonus should we be in a rush to get to the bus in the morning.
Over the years I have made banana muffins or bread with many different add ins. I have substituted oil or butter with different lighter ingredients such as nonfat yogurt or healthier coconut oil. How could I make them different yet again?
I added blueberries! Blueberries are yummy, especially in a muffin. After all, you can’t go wrong with a classic blueberry muffin. So blueberry and banana it is. I also used yogurt instead of oil, though this time I went with full fat natural yogurt…just because!
The end result was delicious. The muffin is both moist and flavorful. The blueberries give them a nice juicy burst. The combination of banana and yogurt makes them stick to paper wrappers, so be warned, please use a foil wrapper or grease the pan! You’ll thank me later. I hope you enjoy as much as we did.
Banana Blueberry Muffins
1 3/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. mashed banana
3/4 c. plain yogurt
1 tsp. vanilla
1/2 c. blueberries
Grease a muffin pan or line with foil wrappers and preheat oven to 400 degrees. Whisk together the flour, sugar, baking powder and salt in a bowl for a quick sift. In another bowl whisk the egg, banana, yogurt and vanilla. Gently fold the wet ingredients into the dry and mix just until combined. Carefully fold in the blueberries. Pour in prepared muffin pan and bake for 20-22 minutes.
Yields one dozen